Boil the mutton in a presseure cooker. Keep the mutton stock aside for later use.

Fry the mutton for 5 mins in oil and then put the chopped onions and fry till the colour is black Add salt to taste and fry till the oil starts coming out, add garam masala and fry again. Stir constantly, so that it does not burn.

Add the mutton stock that was kept aside earlier and boil till the gravy thickens.